Other People's Recipes: Ramen in the style of David Chang

If you are going to let your blog lapse over the Thanksgiving holiday, the least you can do is come back with a bang.  That's what I intend to do by walking you through the process of this fantastic Ramen dish.  First, though, a side note.  It isn't always cut and dried which things I serve to you get the "Other People's Recipes" tag.  Obviously, something out of the proverbial ether doesn't deserve the tag, and something that I copy word for word out of a cookbook does, but many recipes are somewhere in between.  I will see another person's take on a dish, and after experimenting something new will be born.  I feel that the roasted pork shoulder I presented last fall varied enough as to fall under the "mine" category (although I included a link to the recipe that inspired me, just in case.)  This Ramen?  Not so much.  But that being said, I did tinker with it.  It isn't prepared exactly as described in David Chang's Momofuku cookbook.  If you want to do it exactly his way (and considering that he's a Michelin star and James Beard award-winning chef and restaurateur and I'm not, I wouldn't blame you) buy his book.  If you want to hear about my experience, stick around after the jump.

Quick and Easy Faux Asian Breakfast Ramen

Wife and I have very different strengths in the kitchen.  I got my culinary training, such as it was, from Job Corps.  Wife learned to cook from me.  This leads many people to think that, should they need advice in the kitchen, I am the one to call.  I am not. 

Perhaps it's a poor idea, when trying to establish a cooking blog, to talk about one's inadequacies in the kitchen.  However, it's the truth; I am very bad at the technical aspects of cooking.  I double check "The Joy of Cooking" to get the proper cooking time for baked potatoes.  I prefer it when Wife makes the rice.  Her skills lie in, well, skill.  When she found a roasted chicken recipe she liked she memorized it, and apart from minute changes in seasoning, she makes the same bird each time.  Mashed potatoes, gravy, and a small rotating selection of veg follow as if created on an assembly line.  This analogy may make the food sound uninteresting, but it's not.  Everything is tender, flavorful, and perfect.